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Only flip a burger ONCE! 6 easy steps for a perfect hamburger

You don’t need to flip a burger more than once.

It’s the summer mascot: a big, juicy, hot-off-the-grill burger. But if you want to impress the backyard barbecue, there are some do’s and don’ts for a burger you could bet your bottom dollar on.

Susie Bulloch shared five ways you can build a better burger for the tastiest one yet.


1: Buy the right beef

Opt for an 80-20 ratio. Susie says this ratio makes all the difference! The fat content matters—it’s what makes your burger juicy. Don’t be afraid of fat!

2: Sizing and shaping patties

Every burger shrinks on the grill. Susie says the best way to combat patty shrinkage is to form your patty by hand.  A good rule of thumb: form the beef patty 0.5 inches larger than the bun itself.

3: Flip a burger once, no pressing

You might feel a little called out by this one. Susie says you should only flip a burger one time. That’s all it needs to cook entirely through! Susie adds, The biggest don’t: don’t press your patty down with your spatula.”

4: Cook to the right temperature

If you like your burger medium, keep it on the grill until the internal temperature reaches 145. If you’d rather it well-done, aim for 165 degrees Fahrenheit.

5: Time the cheese

If you put the cheese on too early, it’ll melt off. Susie recommends slapping the cheese on about 30 seconds before you take it off the grill, or 2-3 degrees before your burger is done.

BONUS: Toast the bun

Just trust us, it’s the way to go. A toasted bun is a bonus tip that will make all the difference on your burger.

Find more from Susie on Instagram, @heygrillhey, or on her website, heygrillhey.com.

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